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This study aimed to investigate the kinetics and thermodynamic of the phenolics degradation and the kinetics of degradation of the total color difference of yacon juice microcapsules produced by spray drying using Gum Arabic and polydextrose as wall materials. The degradation of the microcapsule was evaluated by accelerated tests under controlled conditions at 35 and 45 °C, and relative humidity of 75 and 90%, for 35 days. Degradation of phenolics followed the first order model and the degradation constant was in the range of 0.0124-0.0209 days -1 . The microparticles with gum Arabic were more stable than those with polydextrose for all conditions studied, with longer half-lives. Both wall materials showed similar thermodynamic characteristics, indicating similar mechanism of degradation of phenolics. With respect to the color parameters, the first order model adjusted to data of the total color difference, and no significant differences were observed for the conditions studied.

journal of food science and technology/journal of food science and technology

Thermodynamic and kinetics study of phenolics degradation and color of yacon (Smallanthus sonchifolius) microparticles under accelerated storage conditions